Recipe: Great Bread Pudding (with nuts and dried fruit)

GREAT BREAD PUDDING

"You may divide this recipe in half (put equally into two smaller pans) and freeze one before baking for eating later."

8 cups chunks of bread, about 12 slices of day old bread (or try old hot dog or hamburger buns, whole grain bread, French bread or what have you.)
2/3 cup raisins*
2/3 cup prunes, snipped into small pieces*
2/3 cup walnuts, chopped
6 Tbsp butter, cut into small chunks
6 eggs, lightly beaten
1 Tbsp vanilla extract
1/2 tsp salt
5 cups whole milk
2/3 cup brown sugar
1 1/2 tsp ground cinnamon
Very hot water (for the pan)

Oven a 350 degrees F and have ready a roasting pan large enough to contain the baking dish. Liberally grease a (if you have it) glass 13x9-inch baking dish.

Distribute the bread chunks evenly in the greased dish. Evenly sprinkle the raisins, prunes, walnuts and chunks of butter over the top of the bread chunks.

In another bowl mix together the eggs, vanilla, salt, whole milk, brown sugar and cinnamon. Pour this mixture carefully over the bread mixture in the dish.

Place the baking dish in the large roaster you have ready and then pour the hot water in the roaster until it comes halfway up the side of the baking dish.

Place in the middle of the oven and bake for about 45 minutes. A knife, when inserted in the center of the pudding should just barely come out clean (even a little wet) and the top should be nicely browned and the pudding should have risen and be noticeably fluffier.

*Substitute any desired dry fruit for the prunes or raisins (currants for the raisins, cut up dried apricots for the prunes).

From: Kate